Leftover Rotisserie Chicken and Sausage Chili This easy-to-make chili recipe uses precooked rotisserie chicken and has just enough heat to give it a kick but is not too hot. Serve right away with your favorite chili toppings, or refrigerate and reheat gently before serving at another time.
Heat oil in a large pot over medium-low heat. Add onions and cook until soft and translucent, 10 to 15 minutes. Add garlic and cook 1 minute more. Add red and yellow bell peppers, chili powder, red pepper flakes, cayenne pepper, and salt and cook for 1 minute. Add tomatoes, chicken stock, red beans, black beans, and basil. Bring to a boil, about 5 minutes. Reduce heat and simmer, uncovered, for 30 minutes, stirring occasionally.Advertisement
Add chicken meat and sausage to the pot with the chili and simmer, uncovered, for another 20 minutes. Season with black pepper.
Per Serving: 297 calories; protein 15.7g; carbohydrates 41.1g; fat 8.1g; cholesterol 14.6mg; sodium 1262.1mg.